This is perfect for outdoor grilling or indoor broiling. Make the sauce ahead of time and let the tuna steaks marinate for 30-60 minutes before grilling so that they really absorb the tangy flavor. If you use mesquite charcoals on the grill the tuna takes on a teriyaki taste from the smoke as it cooks. Grill the tuna until it turns a dull pink color and browns nicely on the outside.
Serves 4
1/2 cup dry sherry
2 tablespoons grated gingerroot
2 tablespoons low sodium soy or tamari sauce
1 teaspoon light honey
1 teaspoon maple syrup
1 1/2 tablespoons minced garlic
1 1/2 teaspoons dark sesame oil
3 tablespoons minced cilantro
4 medium tuna steaks
Preheat broiler or get grill ready.
In a bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro. Set aside. Wash and pat dry tuna steaks. Place in a shallow baking dish. Pour sauce over steaks. Let marinate 10 minutes.
Remove steaks from marinade and broil or grill. Cook 5-8 minutes on each side, turning once and basting with marinade.
Serve Hot. Again wild rice, oh! also you could garnish with green onions on top, maybe even serve with some Mai Tais!
